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Refinado por: Base de dados/Biblioteca: AUC Wiley Frozen Package in 2012 remover assunto: Life Sciences & Biomedicine remover Flavour And Fragrance Journal remover
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1
Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression
Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression
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Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression

Xiao, Zuobing ; Wang, Hongling ; Niu, Yunwei ; Liu, Qiang ; Zhu, Jiancai ; Chen, Hexing ; Ma, Ning

Flavour and fragrance journal, 2017-07, Vol.32 (4), p.265-276 [Periódico revisado por pares]

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2
Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods
Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods
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Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods

Chen, Xiaohua ; Sun, Haiyan ; Qu, Dong ; Yan, Fei ; Jin, Wengang ; Jiang, Hai ; Chen, Chen ; Zhang, Yifan ; Li, Chongyong ; Xu, Zhimin

Flavour and fragrance journal, 2020-11, Vol.35 (6), p.666-673 [Periódico revisado por pares]

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3
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments
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Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments

Luo, Hongyu ; Wang, Yi ; Chang, Rui ; Chen, Shanmin ; Wang, Tinghua ; Wu, Quan ; Zhong, Yingfu

Flavour and fragrance journal, 2024-07, Vol.39 (4), p.224-235 [Periódico revisado por pares]

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4
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)
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Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)

Yue, Cuinan ; Li, Wenjin ; Li, Chen ; Wang, Zhihui ; Peng, Hua ; Yang, Puxiang

Flavour and fragrance journal, 2023-03, Vol.38 (2), p.61-72 [Periódico revisado por pares]

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5
Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness
Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness
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Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness

Sánchez‐López, José A. ; Yener, Sine ; Smrke, Samo ; Märk, Tilmann D. ; Bonn, Günther ; Zimmermann, Ralf ; Biasioli, Franco ; Yeretzian, Chahan

Flavour and fragrance journal, 2020-07, Vol.35 (4), p.365-375 [Periódico revisado por pares]

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6
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea
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Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea

Xiao, Mingji ; Zheng, Fangling ; Xiao, Mengxuan ; Qi, An ; Wang, Huiqiang ; Dai, Qianying

Flavour and fragrance journal, 2022-03, Vol.37 (2), p.83-95 [Periódico revisado por pares]

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7
Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium
Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium
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Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

Zhu, Yan Bing ; Zhang, Zhen Zhen ; Yang, Yuan Fan ; Du, Xi Ping ; Chen, Feng ; Ni, Hui

Flavour and fragrance journal, 2017-11, Vol.32 (6), p.451-460 [Periódico revisado por pares]

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8
Effect of rolling methods and storage on volatile constituents of Turkish black tea
Effect of rolling methods and storage on volatile constituents of Turkish black tea
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Effect of rolling methods and storage on volatile constituents of Turkish black tea

Ozdemir, Feramuz ; Tontul, Ismail ; Balci‐Torun, Ferhan ; Topuz, Ayhan

Flavour and fragrance journal, 2017-09, Vol.32 (5), p.362-375 [Periódico revisado por pares]

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9
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis
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Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis

Han, Rui ; Wang, Zixuan ; Zhuansun, Xiangxun ; Gao, Yuan ; Li, Yao ; Liu, Qi

Flavour and fragrance journal, 2023-05, Vol.38 (3), p.135-143 [Periódico revisado por pares]

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10
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders
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The effect of propylene glycol addition on the flavour compounds retention of peppermint powders

Chun, Cui ; Mingqi, Gao ; Xuewei, Jia ; Bingjie, Ma ; Tianxiao, Li ; Shu, Tian ; Chunping, Xu

Flavour and fragrance journal, 2023-07, Vol.38 (4), p.336-346 [Periódico revisado por pares]

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